Sweet Potato Puree with Bananas and Buttered Pecans |
|
 |
Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
Ingredients:
6 pounds (about 6) sweet potatoes |
2 ripe bananas, skins on |
2 ounces (1/2 stick) unsalted butter, softened |
1/2 cup pure maple syrup |
2 tablespoons ground cinnamon |
2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
1 pound pecans |
1/2 cup unsalted butter |
1 tablespoon salt |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 425 degrees F.
2. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
3. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
4. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.
|
|